There’s something comforting about a hot dish of lasagna, bubbling from the oven, the aroma of herbs and garlic filling the air. This zucchini layered vegan spinach lasagna is all that, but without the heavy cheese and meat. It’s the perfect choice if you're looking for a satisfying, plant-based version of the beloved Italian staple. Inspired by both traditional vegan Italian cuisine and modern vegan lasagna recipes, this dish is creamy, herby, and loaded with vegetables. Whether you're a seasoned vegan or just dipping your toes into tasty vegetarian recipes, this lasagna is hearty enough to please everyone at the table.
Zucchini Layered Vegan Spinach Lasagna
Prep Time 30 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine American, Italian
Mandoline slicer Essential for getting uniform zucchini slices. If you don’t have one, use a sharp knife with care.
Blender or food processor For blending the cashew ricotta.
9x13-inch baking dish Standard lasagna dish size, perfect for layering.
Large skillet For cooking the mushrooms, spinach, and tomato sauce.
Spatula and ladle For spreading the layers evenly.
Parchment paper or silicone baking mat To absorb excess moisture from the zucchini slices if you choose to pre-roast them.
For the Zucchini Layers
- 3 medium zucchinis sliced lengthwise into thin strips (use a mandoline for best results)
- 1 tablespoon olive oil
- Salt to taste
For the Cashew Ricotta
- 1 ½ cups raw cashews soaked in water for 4 hours or boiled for 10 minutes
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 2 garlic cloves
- ¾ teaspoon salt
- ¾ cup water
- ½ teaspoon onion powder
- Handful of fresh basil leaves
For the Tomato Sauce
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 2 cups crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red chili flakes optional
- Salt and black pepper to taste
For the Spinach and Mushroom Filling
- 1 tablespoon olive oil
- 8 oz baby spinach
- 1 cup mushrooms button or cremini, sliced
- ½ teaspoon nutmeg
- Salt to taste
Optional Add-ins
- ½ cup cooked green lentils for a protein boost and to tie into green lentil recipes
- Fresh parsley or basil for garnish
Prep the Zucchini
Lay out the zucchini strips and sprinkle them with a little salt. Let them sit for 10 minutes to draw out moisture. Pat dry with paper towels. Optionally, you can roast them at 375°F for 10 minutes to further reduce water content. This helps avoid a watery lasagna.
Make the Cashew Ricotta
Drain your soaked or boiled cashews and add them to a blender along with the nutritional yeast, lemon juice, garlic, salt, water, onion powder, and basil. Blend until smooth and creamy. The texture should resemble ricotta—thick but spreadable.
Sauté the Spinach and Mushrooms
In a skillet, heat olive oil over medium heat. Add mushrooms and cook until browned and soft, about 5-7 minutes. Add spinach and cook until wilted. Season with salt and a pinch of nutmeg. Set aside.
Prepare the Tomato Sauce
Heat olive oil in another skillet, add diced onions and sauté until translucent. Add garlic and cook for 1 minute. Stir in the crushed tomatoes, tomato paste, oregano, basil, chili flakes, salt, and pepper. Let it simmer for 10–15 minutes. Add cooked green lentils at this point if using.
Assemble the Lasagna
Spread a thin layer of tomato sauce on the bottom of your baking dish. Lay zucchini slices across the base like noodles. Top with cashew ricotta, then spoon over some of the spinach and mushroom mixture. Repeat layers until everything is used up, ending with sauce and a few decorative zucchini slices on top.
Bake
Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 15–20 minutes until the top is slightly browned and bubbling.
Rest and Serve
Let the lasagna rest for 10–15 minutes before slicing. This helps it set and makes for cleaner portions.
Pairings
This vegan spinach lasagna pairs beautifully with a light vegan salad—think arugula, cherry tomatoes, cucumbers, and a lemon-tahini dressing. If you're in the mood for something heartier, try serving it with roasted vegetables or garlic bread (made with dairy-free butter, of course). For drinks, a crisp Sauvignon Blanc or a chilled sparkling water with lime complements the freshness of the dish.
Want to turn this into a mini Italian feast? Start with some grilled eggplant drizzled with balsamic glaze (a nod to eggplant lasagna vegetarian fans), then serve this zucchini lasagna, and finish with a scoop of dairy-free lemon sorbet.
FAQs
1. Can I use other vegetables instead of zucchini?
Absolutely. Thin slices of eggplant or sweet potatoes also work well, especially if you’re a fan of eggplant lasagna vegetarian dishes. Just make sure to pre-cook them to remove excess moisture.
2. What’s the best spinach to use?
Fresh baby spinach is ideal because it wilts quickly and doesn’t need to be chopped. However, thawed frozen spinach (with water squeezed out) works just as well in this spinach lasagna.
3. Can I add protein to this vegan lasagna?
Yes! For extra plant protein, add cooked green lentils or crumbled tempeh. These ingredients not only complement the texture but also align well with both green lentil recipes and tempeh recipes.
4. Is there a substitute for cashew ricotta?
If you’re allergic to nuts or don’t have cashews on hand, you can use a tofu-based ricotta or a store-bought dairy-free ricotta alternative. You can also experiment with crumbled halloumi recipes for a vegetarian (not vegan) twist, though note that halloumi is not dairy-free.
5. Can I make this ahead of time?
Yes! This lasagna holds up beautifully in the fridge for up to 3 days. You can also assemble it and refrigerate it uncooked for 24 hours, then bake it fresh when ready to eat. Perfect for a make-ahead meatless lasagna recipe that’s weeknight-friendly.
